Pumpkin Cheesecake Bars
These pumpkin cheesecake bars are the best of both worlds: all the creamy richness of classic cheesecake with that cozy pumpkin dessert flavor baked right in. The marbled swirl looks fancy but couldn’t be easier to pull off — definitely one to add to your pumpkin recipes this year.
A buttery graham cracker crust gives you just the right amount of crunch, while the cheesecake layer balances plain vanilla and spiced pumpkin in every bite. They’re rich, satisfying, and way simpler than making a whole cheesecake from scratch.
Because they slice neatly into squares, these bars are perfect fall treats for sharing. They pack up easily for potlucks, work great as desserts for a crowd, and save you the stress of springform pans or cracked tops.
Ingredients
Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
Crust
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- ⅓ cup unsalted butter, melted
Steps to Make Pumpkin Cheesecake Bars
1. Heat oven to 350°F and line an 8×8 pan with parchment paper.
2. Mix graham cracker crumbs, brown sugar, and melted butter until mixture resembles wet sand. Press firmly into bottom of prepared pan.
3. Bake crust 10 minutes, then remove and cool. Reduce oven temperature to 325°F.
4. Beat cream cheese and sugar in stand mixer until smooth, scraping bowl sides frequently. Add eggs one at a time, mixing well after each addition.
5. Add sour cream and vanilla, mixing until smooth and scraping sides as needed.
6. Pour half the cheesecake batter into a separate bowl. Whisk pumpkin puree and pumpkin pie spice into this portion.
7. Pour half the plain cheesecake batter over the crust, spreading evenly.
8. Drop spoonfuls of pumpkin mixture over the plain layer and swirl with a knife. Add remaining plain batter in dollops, then remaining pumpkin mixture, swirling again to create a marbled pattern.
9. Bake 35-40 minutes until edges are set and center has a slight jiggle.
10. Cool to room temperature, then refrigerate at least 4 hours until completely set before cutting.
11. Cut into squares and serve.
Pumpkin Cheesecake Bars
An easy creamy pumpkin dessert that's perfect for fall parties
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- ⅓ cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
Instructions
- Heat oven to 350°F and line an 8x8 pan with parchment paper.
- Mix graham cracker crumbs, brown sugar, and melted butter until mixture resembles wet sand. Press firmly into bottom of prepared pan.
- Bake crust 10 minutes, then remove and cool. Reduce oven temperature to 325°F.
- Beat cream cheese and sugar in stand mixer until smooth, scraping bowl sides frequently. Add eggs one at a time, mixing well after each addition.
- Add sour cream and vanilla, mixing until smooth and scraping sides as needed.
- Pour half the cheesecake batter into a separate bowl. Whisk pumpkin puree and pumpkin pie spice into this portion.
- Pour half the plain cheesecake batter over the crust, spreading evenly.
- Drop spoonfuls of pumpkin mixture over the plain layer and swirl with a knife. Add remaining plain batter in dollops, then remaining pumpkin mixture, swirling again to create a marbled pattern.
- Bake 35-40 minutes until edges are set and center has a slight jiggle.
- Cool to room temperature, then refrigerate at least 4 hours until completely set.
- Cut into squares and serve.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 454Total Fat: 29gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 136mgSodium: 253mgCarbohydrates: 44gFiber: 1gSugar: 34gProtein: 7g
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